A jar with a wooden lid containing sourdough starter, with a packet labeled 'Maingrain Sourdough Starter' placed on top of the lid, on a wooden surface.
Person holding a glass jar with a cream-colored substance inside and a wooden lid, wearing a black shirt and gray pants.
A round loaf of artisan bread with a crispy crust, sliced open to revealing a soft, swirled interior, placed on a wooden surface in a cafe setting.
Multiple brown paper bags with white labels reading 'Maingrain Sourdough Starter 15g' on a wooden surface.

make your own sourdough

⋆

make your own sourdough ⋆

CONGRATULATIONS

You’re about to start making your own sourdough bread!

Once you take your starter home, it’s your own! If you need assistance, here are some helpful resources below. Main Grain Bakery is not available for technical support.

King Arthur - Maintaining A Sourdough Starter

The Perfect Loaf - Sourdough Starter Guide

  • MGB Sourdough Starter

    Flour (all purpose works well)

    Jar with a breathable cover

    Rubber scraper

    Measuring spoons & cup

  • HOW TO GET YOUR STARTER STARTED!

    STEP 1 : Add your packet of dried sourdough starter to 1 tablespoon flour and 1 tablespoon water in a glass jar and stir thoroughly. Cover the jar with a coffee filter or breathable material secured with a rubber band. Set aside in a warm place for 12-24 hours.

    STEP 2 : After 12-24 hours, feed the starter with an additional 2 tablespoons of flour and 2 tablespoons of water. Stir vigorously. Your starter should have the consistency of pancake batter (slightly lumpy), and you may need to add more flour or water.

    STEP 3 : After 12-24 hours, feed the starter with an additional ¼ cup of flour and ¼ cup water. Stir vigorously. It’s still okay if your starter is a little lumpy.

    STEP 4 : Every 12-24 hours, reserve a ½ cup of starter and discard the remaining starter. After discarding, feed the starter with ½ cup water and ½ cup flour. Continue this discarding/feeding schedule, and after 3 to 7 days, your starter will be bubbling regularly within a few hours of feeding.

    Once your starter is bubbly and active it is ready to use in your sourdough recipe of choice!

  • We keep our starters in a 70° degree kitchen for optimal growth - you don’t want it to be too cold!

    Filtered water is the best option for feeding your starter. Chlorine can inhibit growth.

    It will take 3-7 days for your starter to be rehydrated & ready to bake with.